https://kvalifood.com/tags/tannins/ Recent content in Tannins on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/plant-flavor/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/plant-flavor/ <h1 id="plant-flavor">Plant Flavor</h1> <img src="https://kvalifood.com/wiki/plant-flavor/plant-flavor_hu_c54e90e7baf212bc.webp" alt="" loading="lazy"> <p>Plant flavor is a composite of four distinct sensory channels: taste (tongue), touch (mouth feel), irritation (pain receptors), and aroma (olfactory receptors). Taste tells you the basic composition — sweet, sour, bitter, savory. Touch reveals astringency. Pain receptors register pungency. And aroma, with its hundreds of volatile molecules, is where the fine discriminations happen — the difference between an apple and a pear, between basil and oregano.</p> <h2 id="taste-the-basic-composition">Taste: the basic composition</h2> <h3 id="sweetness">Sweetness</h3> <p>Sugar is the main product of photosynthesis, so plants are inherently sweet. Ripe fruits average 10–15% sugar by weight. In unripe fruit, sugar is locked away as tasteless starch, then converted to sugar during ripening while acid content simultaneously drops — making the fruit seem even sweeter than the sugar alone would suggest.</p>